Chicken and Spinach Meatballs

Recently, we had a few unusually cold  evenings and I began craving comfort food like I do at the end of every warm season. Call it what you will, but I’d like to think that this is more of a cultural thing. I come from a cold country where you have to stock up on fat for the winter or you’ll freeze. Well, not really anymore, but you get the point. So, every year around the end of summer I struggle with my nutritional compliance because the only thing that I want to do is eat pork roast, mac and cheese, meatballs, and bread. Yes, my inner Russian is screaming for potatoes and other carb and fat heavy foods. Do I give in? No! Why? Because a bowl of mac and cheese is not worse throwing out a day at the gym. Not to mention after eating clean for a while, my system goes into shock and has no idea what to do with all the delicious, heavy, goodness I just gave it. So, naturally I stop feeling well and start feeling just slightly heavy, wobbly, and blah. Honestly, it is not a comfortable feeling and I’d rather stick to clean and amazingly delicious food.

One of my favorite winter comfort foods are meatballs. I love a good meatball and I love the versatility of it. You can putt a meatball over almost anything and make it taste amazing! Which is why I developed this wonderful green meatball recipe. It goes well on salads, in wraps, on sandwiches, as a soup garnish, and in the morning eggs… Short of dessert, I put these meatballs in almost every meal in my day and it works well! Well, I am not going to continue telling you how incredible they are and just let you make them for yourself. Here’s the recipe.

CHICKEN AND SPINACH MEATBALLSChicken_and_Spinach_Meat_balls


1lb Ground chicken
3 cups Fresh spinach
1 cup Reduced fat Feta Cheese
1/2 tsp Paprika
1tsp Yellow curry
2 Garlic Cloves
1/2 tsp Freshly ground black pepper
1/4 cup Chicken Broth
2 tbsp Olive Oil


Combine spinach, feta cheese, paprika, curry, garlic, and black pepper in a kitchen processor. Pulse until the mixture is incorporated but not liquid. In a large bowl combine the spinach mixture with the ground chicken and mix until well incorporated.

Preheat a non stick pan, add olive oil. Using a tea spoon, scoop the meatball mix into the pan and brown on a couple of sides to lock in the moisture. This is a quick process and shouldn’t take more than a 1/2 a minutes on either side depending on the temperature of your pan and the size of your meatball.

Once the meatballs are browned, add the chicken broth, lower the heat, and cover with a lid. Allow to steam for 7-10 minutes depending on the size of your meatball. Remember, larger meatballs will cook slower. If you are not sure if your meatballs are done, pick the largest one and cut into it. If the center looks wet, you probably have a few more minutes to go.

After your meatballs are done, serve them with quinoa, veggies, beans, or atop of a refreshing Spring and Feta Salad (pictured).

Posted on August 24, 2013, in awesome, clean eating, eating clean, food, food for the athlete, healthy diet, healthy eating, healthy recipe, healthy treat, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink. Leave a comment.

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